Instructions: Cover the rice with cold water and soak for an hour. Drain. Bring the stock to a boil in a medium saucepan. Keep warm.Ladle 1 cup of the stock into a saute pan and add the chopped onion. Cook until the onion is tender and translucent, about 15 minutes. Add the spices and cook for a few minutes longer. Add the carrots, orange zest and rice and cook for a minute or two.

Add the rest of the stock and the drained fruit and cover the pan. Reduce heat and cook until the rice has absorbed the liquid, about 20 minutes. Let stand, covered, for 10 minutes longer. Fluff with a fork. Serve with steamed spinach toped with a dollop of nonfat yogurt.

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